Contributed by: Chef Erik Knutsen
Learn the process of lacto-fermentation, or pickling, and make your cucumber harvest last with a homemade dill pickle recipe.
- 6 cups cold water
- 1/2 cup coarse sea salt
- 8 cloves of garlic (very coarsely chopped)
- 1 tsp pickling spices
- 7 lbs of Kirby cucumbers (rinsed)
- 1 large bunch of fresh dill
- 1/2 slice rye bread
- 1 gallon jar
- Mix the water and salt together in a 1 gallon jar that has a good seal.
- Add the garlic and pickling spices. Stir until all the salt dissolves.
- Pack the jar tightly with the cucumbers, adding more cold water if needed to fill the jar to 1/2 inch of the rim.
- Place a bunchy of the dill on top of the cucumbers, then place the slice of bread on top, pressing down.
- Close the lid tightly, turning the jar upside down so all the ingredients mix around the cucumbers.
- Place the jar right side up in a cool, dark place for 3 weeks.
- Don’t refrigerate, but make sure it stays cool.
- After 3 weeks, remove the bread and the dill, replace the lid and refrigerate.
- The pickles will stay for up to one year.